It's cooking inspiration time!

Chef Gary O’Hanlon joins Clare with this week’s simple recipe -

Penne Chicken in Chilli Tomato Cream Sauce  

Serves 4  

Ingredients 

Fine sea salt, white pepper and cracked black pepper to taste 

200g dried penne pasta (or other)  

Splash of olive oil 

2 breasts of chicken, sliced 

2 small onions, chopped rough 

2 cloves garlic, crushed 

1 red bell pepper, sliced 

½ green pepper, sliced 

½ yellow pepper, sliced 

½tsp dried red chilli flakes 

1 small red or green fresh chilli  

3 stalks of celery, sliced fine 

1 small courgette, cubed 

250ml double cream 

2 knorr chicken stock cubes 

2 x 400g tins chopped tomatoes 

1 bunch fresh basil 

2 scallions, sliced thinly on the bias  

Juice of 2 lemons 

70g aged parmesan to grate   

Method 

Heat a pot or deep frying pan and add the oil 

Add in the chicken, garlic & onion, colour the meat well  

Season well and add in the peppers, chili flakes & celery  

Now add the cream, bring to the boil and add in the stock cubes. Mix in well. 

Boil a pot of water, add salt, and cook the pasta. Drain and set aside.  

When the cream has reduced by half, add in the tinned tomatoes and courgettes. 

Bring to the boil and then simmer for 20 minutes. 

Add 1-2tbspn tomato puree to the sauce to thicken. 

Now add in the basil, lemon juice, scallion & pasta and mix well. 

To serves, ladle into a bowl and top with freshly grated parmesan and black pepper 

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